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Easy, Meaty Mexican Casserole
Easy, Meaty Mexican Casserole
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
"Flavorful Mexican casserole with ground meat, corn, kidney beans, and gooey cheese for a simple and satisfying weeknight dinner."
Ingredients:
  • 1.5 pounds ground pork
  • 1 teaspoon ground black pepper
  • 1 (15.5 ounce) can light red kidney beans (including liquid)
  • 1 (15.5 ounce) can whole kernel corn, drained
  • 0.75 cup water
  • 1 package taco seasoning mix (such as Old El Paso®)
  • 1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
  • 0.33333334326744 cup milk
  • 1 egg
  • 3 cups shredded Colby cheese
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • 1. Preheat a 12-inch skillet over medium heat. 2. Brown the pork and black pepper in the skillet, crumbling as you cook, for 5 to 7 minutes until cooked through. 3. Drain any excess grease before proceeding.
  • Combine kidney beans, corn, water, and taco seasoning with the pork in the skillet and bring to a boil.
  • Mix together the corn muffin mix, milk, and egg in a bowl to create the corn bread mixture.
  • Spread the pork mixture evenly in a 9x13-inch baking dish. Top with melted Colby cheese, then pour and spread the cornbread mixture on top gently.
  • Bake in the oven until the cornbread is golden brown, about 20-25 minutes. Allow it to rest for 5 minutes before serving.

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